One of my favorite parts of summer is lemon verbena – it loves the heat and humidity and grows like crazy in New York.  There are many uses – ice cream, sorbet, custard, whipped cream, cocktails – but my favorite is (pictured above) – no-bake lemon verbena cheesecake.  It’s a cross between a cheesecake, a semifreddo and a mousse.  The texture is so light, yet the flavor is intense.  I often serve it with stewed blueberries for a perfect taste of summer!